Fudgy Veggie Packed Brownies

Ingredients

GF, PALEO, DF, RSF

1 hour

12-16

Brownie

• 130g coconut oil, softened or melted & cooled
• 2 cups coconut sugar -OR- 1½ cups if don’t mind it less sweet
• 1 tbs vanilla paste or extract
• 2 large eggs
• 200g raw sweet potato, finely grated 
• 150g raw zucchini, finely grated
• 100g raw beetroot, finely grated
• 1 cup almond meal
• ¼ cup buckwheat flour
• 1 tsp baking powder
• 1 tsp flaked sea salt
• 1 cup raw cacao powder
• ½ cup dark & rich dutch processed cocoa powder 
• ¾ cup thick cultured coconut yoghurt -OR- thick greek yoghurt
• Extra cocoa powder for dusting

Chocolate Ganache (optional)

• 200g dark chocolate, roughly chopped
• ¾ cup coconut cream
• 3 tbs coconut oil
• 1 tsp vanilla
• Pinch sea salt
   

Toppings (optional)

• Veggie chips
• Cacao nibs
• Freeze dried strawberries

Method

Brownie

1. Preheat your oven to 180C/350F.
2. Whisk the coconut oil and sugar until combined.
3. Add the eggs and vanilla and whisk for 2-3 minutes.
4. Add the grated veggies and fold through.
5. Next, add the dry ingredients and stir to combine.
6. Fold through the yoghurt.
7. Line a 20cm brownie pan with baking paper.
8. Pour the brownie mixture into the pan smoothing it out with a spatula or spoon.
9. Bake at 180C/350F for 30 minutes.
10. Remove from the oven and set aside to cool.
11. Once cool, remove the brownie from the pan, cut into pieces, and dust with cocoa powder and top with desired toppings -OR- top with the ganache and place in the fridge for about 30 minutes to set - then cut into pieces.
12. Store in an airtight container in the fridge. Enjoy! x

Chocolate Ganache (optional)

1. Place all ingredients into a medium sized saucepan and melt over low heat.​